DOMAINE POULET ET FILS
LVT NV wh wines here, 2017 r The Tradition Clairette de Die is the best wine, a top grade example of Clairette de Die, can be ****. There is also a very interesting Coteaux de Die still white from mature Clairette. Since 2016 they have made two plot-specific Clairette de Dies, one white, the other rosé, from poor marl soils at 450 metres. These are called Clairette de Die Divine Tradition, which has a production of 7,000 bottles or so, against 120,000 of the regular. The white is great, really elegant and beguiling. In 2016 Emmanuel also launched a Châtillon-en-Diois red based on 1990 Gamay from 550 metres - it's a very correct altitude wine, even if the degree can be high. There has also been a partnership Vinsobres red.
Emmanuel & Alain Poulet Quartier La Chapelle 26150 Pontaix
Tel: +33(0)475 21 72 80
cave_alain_poulet@yahoo.fr
Countries exported to:1) Canada 2) USA East and Central 3) PR China 4) Germany 5) Belgium 6) NL - before 1) Germany 2) Belgium 3) NL 4) Denmark 5) USA 6) Canada, PR Chi
Percentage Exported: 20%, from 25%
Quotes
“With 60 gm of residual sugar, I work for freshness in the Clairette de Die Tradition; that is helped in our case by having 4.5 hectares of vineyards for the Muscat at 600 metres.”
Emmanuel Poulet
“Clairette de Die is a lot more complicated than Crémant; the fermentation and process of making it is more complicated, more work.”
Emmanuel Poulet
“I don’t give my Clairette de Die Tradition a vintage because it is a drink young wine.”
Emmanuel Poulet
“The challenge is to find the balance between acidity and residual sugar, so the fruit is balanced.”
Emmanuel Poulet
“The more residual sugar, the more you have Muscat aromas, but also heaviness on the palate.”
Emmanuel Poulet
“We keep the Muscat until it’s 40 years’ old because after that the grapes become too concentrated, and there’s a lack of acidity. We also need high yields.” We work with 50 to 55 hl/ha, with 60 hl/ha allowed for the Clairette de Die and the Crémant.”
Emmanuel Poulet
“2018 is a lot better than 2017. We had 80-90% of a normal sized harvest, against the 15 hl/ha of 2017 after the frost. It was a very early vintage – we started the harvest on 4 September, and had never been earlier than 20 September when I was child. Recently it’s been a start around 8-9 September. Grandpa had harvested in the snow in his day.”
Emmanuel Poulet